This time of year, you can barely think of eggs without thinking of ham. They are often seen together on an Easter menu. But what do you do once Easter dinner is over, and you’re faced with leftover ham and lots of eggs?
For starters, make sure you’ve handled all the food safely. With multiple cooks in the kitchen and a lot of food being prepped, sometimes safe food-handling practices fly out the window. Make sure you are preparing—and storing—food properly:
- As long as you’re boiling eggs to dye for Easter eggs, boil some extras. Keep them in the refrigerator until you’re ready to use them.
- Don’t serve or eat any eggs that have been at room temperature for more than two hours.
- If your ham is ready to eat, just warm it up. If you must roast it, make sure the internal temperature reaches 145 F.
Hard-Boiled Eggs Benedict
- 4 hard-boiled eggs
- 2 English muffins, split in half
- 4 slices ham
- Chopped parsley
- 4 large egg yolks
- 1 tablespoon lemon juice
- 1/2 cup butter, slightly softened and cut into five pieces
- Pinch of salt
- Dash of cayenne pepper
Prepare hollandaise sauce by placing a heat-proof bowl over a pan of about 1½ inches of gently simmering water. The bottom of the bowl should not touch the water. Alternatively, use a double boiler.
Add egg yolks and lemon juice to the bowl. Whisk vigorously, until the mixture becomes shiny and thickens. Whisk one piece of butter into mixture until fully incorporated. Repeat with remaining pieces, one at a time. Whisk in salt and cayenne. If mixture is too thick, whisk in a bit of warm water,
a tablespoon at a time. Remove from heat and use immediately.
In a hot skillet, heat the ham over medium heat. Toast the English muffins until lightly browned. Slice each hard-boiled egg into fourths.
Assemble by placing an English muffin half on a plate, cut side up. Top with one slice of ham and four pieces of egg. Drizzle with 1/4 of the hollandaise sauce. Top with parsley and serve warm.
Make this dish a little easier by using an envelope of Knorr’s hollandaise sauce mix.
Ham and Egg Casserole
- 2 medium cooked potatoes, peeled and sliced
- 4 large hard-boiled eggs, chopped
- 1 cup cooked ham, diced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 large egg
- 1 1/2 cups sour cream
- 1/4 cup dry breadcrumbs
- 1 tablespoon butter, melted
Heat oven to 350 F.
In a large bowl, combine potatoes, cooked eggs, ham, salt and pepper. In another bowl, combine the raw egg and sour cream. Add to potato mixture and gently toss to coat. Transfer to a greased 7-by-11-inch baking dish.
Toss breadcrumbs and butter; sprinkle over casserole. Bake, uncovered, for 20 minutes or until bubbly and cooked through.
Creamed Ham and Eggs
- 3 tablespoons butter
- 3 tablespoons flour
- ½ teaspoon dry mustard
- ¼ teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 ¼ cups milk
- 1 cup diced cooked ham
- 4 hard-cooked eggs, chopped
- 4 biscuits
Melt butter in a large saucepan over low heat. Stir flour, mustard, salt and pepper into butter until mixture is smooth and bubbly. Remove from heat and add milk.
Return to heat and bring to a boil, stirring constantly. Boil until mixture thickens, about 1 minute.
Stir ham and eggs into milk mixture and cook until heated through. Spoon creamed ham and eggs onto biscuits.
Hot Ham Sandwiches
- 1 cup finely chopped cooked ham
- 2 cups shredded cheddar cheese
- 1 small onion, chopped
- 1/3 cup sliced pimiento-stuffed olives
- 2 hard-boiled large eggs, chopped
- 1/2 cup chili sauce
- 3 tablespoons mayonnaise
- 8 hot dog buns
Heat oven to 400 F.
In a bowl, combine ham, cheese, onion, olives and eggs. Stir in chili sauce and mayonnaise. Place about 1/3 cup in each bun and wrap individually in foil. Place on a baking sheet. Bake for 10 minutes or until heated through.
Puffy Ham and Egg Quiche
- 17 1/3-ounce box frozen puff pastry
- 8 ounces ham, chopped
- 4 hard-boiled eggs, sliced
- 8 ounces mozzarella cheese, shredded
- 1 beef bouillon cube
- ¼ cup evaporated milk, warm
- 1 tablespoon parsley, chopped
- 2 eggs, beaten
- 4 tablespoons Parmesan cheese, grated
Heat oven to 375 F.
Roll one sheet of puff pastry into a pie dish. Sprinkle ham on the bottom of the pie. Add a layer of sliced hard-boiled eggs and a layer of mozzarella cheese.
Dissolve the beef bouillon in the warm milk. Mix with parsley, beaten eggs and Parmesan cheese. Pour over ham, eggs and cheese. Cover the pie with the second puff pastry.
Bake for 45 minutes or until golden brown. Let sit for 5 to 10 minutes before cutting and serving.